I grew up in the Midwest, and potlucks were a regular part of our lives. Everyone had a specialty that they were known for. My brother-in-law’s Mother, Loretta, often made this dessert and as a kid I was so happy when she showed up toting this dish. It is the perfect mix of sweet, salty, creamy, and crunchy. This recipe is really very simple, but Loretta had a way of making everything very special. I have no idea where this recipe originates, though I suspect it may have been an old magazine. What I do know is that it is a wonderfully satisfying way to end a meal. Your kids will love it…and so will you!
Loretta’s Raspberry Pretzel Dessert
You will need:
2 cups Crushed Pretzels
3 Tablespoons Sugar
¾ cup melted butter
1 12-ounce container Cool Whip
1 8-ounce package cream cheese, softened
1 Large Box Raspberry Jello
2 Cups Boiling Water
2 10 ounce packages frozen Raspberries
Mix the crushed pretzels with the sugar and butter. Pat into 9×13 pan and bake 7 minutes at 400 degrees Fahrenheit. Allow to cool completely.
Carefully fold softened cream cheese into Cool Whip and spread on cooled pretzel layer. (Dusty’s Note: Be sure to spread this all the way to the edges, so the next layer cannot leak through into your crust!) Mix Jello with water, then stir in raspberries. Pour over 2nd layer. Refrigerate overnight and enjoy! (Dusty’s Note: Don’t rush this part! It’s worth the wait!)
